Prawn Chips

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Preparation info

    • Difficulty


Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About


  • 250 g prawns – you need 125 g prawn meat
  • 125 g tapioca flour
  • 5 g baking powder
  • 80 ml prawn cooking water


Clean the prawns from the shell and remove the heads – keep on the tails. Drop the prawns into a pot of boiling water and boil until they begin to turn pink in colour (2–3 minutes). Remove the prawns from the pot and reserve the water. Discard the tails and cool the prawn meat over ice.

Add 125 g prawn meat to a Thermomix jug with the tapioca flour and baking powder. Blend on high until well incorporated. At this stage, the mix will be more crumbly than regular dough. Continue to blend and slowly stream in 80 ml of the reserved prawn cooking water until the dough starts to pull together and forms a putty-like texture. The dough should not be crumbly at this stage.

Roll the prawn dough in cling film into a long cylinder shape, as if you are making a sausage. Roll tightly and twist at both ends. Tie closed and steam for 1 hour. Allow to cool slightly, then refrigerate until completely cool. Once cold, remove the cylinder from the cling film and slice lengthways on a gravity slicer (setting 1).

Leave the chips under a heat lamp to dry out completely. Deep-fry at 200°C for 30 seconds until they puff up.